Diastase is a mixture of enzymes (α-, β-, and/or γ-amylase) present in malt which converts starch by hydrolysis into maltose. This action forms the basis of the brewing process. Diastase was the first enzyme to be discovered (by Anselme Payen in 1833). It has been used to aid the digestion of starch in some digestive orders.
Related category BIOCHEMISTRY
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